Tomato Sauce with Butternut Squash & Red Lentils

Ingredients:
1 tbsp olive oil
50 g inion, chopped
50 g carrots, chopped
15 g celery, chopped
30 g split red lentils
110 g butternut squash, peeled & diced
200 ml passata
200 ml water
40 g cheddar cheese, grated

Serve with (60 g) pasta

Procedure:
1. Heat the oil and sauté the onion and celery for 5 minutes.
2. Rinse the lentils and add to the pan.
3. Add the butternut squash and sauté for 1 minute.
4. Pour in the passata and water. Cover and cook over a low heat for about 30 minutes.
5. Remove from the heat and stir in the cheese until melted.
6. Puree in a blender and stir in the drained pasta.

***not suitable for freezing